New way of serving Omakase On The Go, a brilliant idea to fight the crisis! Go and create Omakase sushi delivered right to your doorstep.

Whether it's a small restaurant or a premium restaurant, when the COVID-19 crisis arrived, everyone was affected and had to find ways to adapt in almost the same way. As restaurant owners try their best to survive, we've seen some pretty cool ideas emerge. Some shops have not only managed to save their business but have also admirably maintained their core identity. Similar to the famous premium omakase sushi restaurant 'Fillets' by 'Chef Randy-Chaichat Nopprapa' The mobile Omakase kitchen delivers umami to customers’ homes, satisfying Japanese food lovers with the same delicious taste as eating at a restaurant. Let’s take a look at this unusual and interesting idea. 'Chef Randy-Chaichat Nopprapa', founder of 'Fillets', a famous omakase sushi restaurant One of the first famous Japanese and Omakase restaurants in Thailand “Our restaurant has been open for almost 10 years, since there was not much omakase in Thailand. At that time, I had just returned from overseas. Both myself and our partners saw that the market in our country was ready to serve omakase-style sushi, which is a 'chef's choice' and the chef will select the best to serve to the customer. This was the origin of Fille, which was one of the first omakase restaurants in Thailand. After that, many other omakase restaurants followed.” The impact of Covid hit hard. What needs to be done is to 'cut out the cancer' and preserve the 'core' of the shop. Omakase Sushi Premium quality sushi prepared with care is the heart of Fillets. “We were hit hard by COVID because after opening for about 7-8 years, we were quite successful, so we expanded the restaurant to include a bar and an a la carte zone. We became a large restaurant with a capacity of about 140 seats, which meant we had quite high monthly expenses. For example, we had about 20 employees. When the first wave of COVID hit and customers started to disappear because people had to practice social distancing. The first thing we did was to resize and restructure it to a smaller size to fit the situation. Luckily, our lease at Lang Suan was up at the time, so we decided that we would move to a smaller place and cut out anything that was malignant. So we cut out the a la carte and bar parts, leaving only the omakase, which is the core of our restaurant. When the changes are made, it becomes 'Mini Me by Fillets' Omakase is now served for only 10 seats per round. One of the advantages is that we can focus on what we do best, so the results are better than before, both in terms of food and service, which is more meticulous.” Overcoming the crisis strategically: From delivery to omakase food truck 'Fillets Go' When COVID-19 hit, the number of customers at the restaurant dropped by more than 60 percent. Chef Randy said that in addition to deciding to adjust the model of the restaurant to be smaller, he also added strategies and ideas, one of which is definitely delivery, which is the survival of almost every restaurant. And what followed next was food trucks that moved the deliciousness to make sushi and deliver it directly to customers' homes. Make a delivery menu as a series. It can be reheated, safe, and feels like it was just cooked. “At first, when the government announced that all restaurants would close their stores in the first wave, we started to do delivery by adjusting our menu. When we did it, we felt that the response was not as good as it should have been. The main reason for that was because people were afraid of COVID safety, so they didn’t dare to eat raw fish. Since the recipe we had wasn’t really suitable for takeaway, we finally adjusted it. When wave 3 arrived, we made it D-Pot Don Khao, which is self-heating. We calculated that it was only 80 percent cooked, and when it arrived at the customer’s home, we asked them to heat it up another 20 percent, so it was like eating freshly cooked food from the restaurant. This is to solve the problem of fear of COVID from eating uncooked food. We also cook food in various series such as Kamameshi Series or Donburi Series so that customers do not get bored and can choose to eat as they like with peace of mind.” When COVID-19 hit, many customers didn’t dare to eat raw fish. Therefore, the delivery menu focused on cooked food such as Donburi, D-Pot rice that is heated by itself, so that customers feel safe and can still heat it up and eat it themselves, just as delicious as eating at the restaurant. Got the idea for a food truck from Pok Pok noodles, making sushi and delivering it to customers at home, more delicious than delivery. “Actually, the restaurant itself has a service called ‘Omakase at Home’, where a chef is sent to make omakase for customers at home. However, due to the worsening COVID situation, I think that this service is not really suitable for this situation because we are afraid of our customers and our customers are afraid of us. Most importantly, we should not put ourselves and our staff at risk to that extent. Therefore, we decided to stop this service and focus on something that is sure and reduces risk.” “What really works and meets the requirements is Food Truck Fillets Go When I was a kid, I loved eating Pok Pok noodles. Have you noticed that when you order noodles to eat at home, they don't taste as good as when you eat them at the restaurant? But when the Pok Pok noodles are delivered to you, they taste good. So I thought, If we drive a food truck and park it in front of the customer's house, make sushi and give it to them to eat inside the house, this would be better in terms of both the customers' delicious food and the safety of both parties. So we started to modify our partner's old truck. When we finished the truck, the first wave of COVID was over, so we didn't put it out to use yet. We just put it out to use in the third wave. We are the only ones in the market that do this, so the response has been overwhelming, bookings are full, about 2 weeks in advance. When I thought of doing this, I didn’t expect the response to be this good. The first thing we thought of was to be able to continue running the business and to be able to keep all the employees so that everyone has income. And then we thought about how to not let the customers disappear from us. But it turned out that the response was overwhelming, so it turned out that we could make income equal to opening a physical store.” Fillets GO! Omakase food truck that travels to make sushi and deliver deliciousness right to customers' homes. The key is to assure customers that it is safe. How To Run an Omakase Food Truck? ● Emphasize communication. Because anything can happen when a car is on the road, such as traffic jams, rain, or a broken car, the shop and admin must be prepared to communicate at all times. When you are about to travel to a customer, you should send a message to inform them of how long the journey will take. If there is any reason that may cause a delay, you must immediately inform the customer. ● Select appropriate ingredients and menus. Because food trucks have limitations in terms of storing ingredients, for Filley restaurants that offer omakase sushi, they focus on menus that use aging and pickling processes quite a bit because it helps in keeping the food safe. ● When arriving at the customer's home, the car must be disinfected and cleaned again. Then the staff will prepare and put on protective gear and start making sushi and placing it on a plate to hand to the customer. There will be absolutely no direct contact between the staff and the customer. ●The shop's safety standards must be very good and must be communicated to customers. Because during this COVID situation, there are still customers who are worried that they may be infected from eating raw fish. Fillet Restaurant requires its employees to undergo regular tests. Just the ATK alone requires two tests per week. In addition, there are measures in place behind the scenes, such as requiring employees to report where they have been and who they have met each day to assess the risk on a daily basis. ● Spread the risk by rotating teams. Philly's food truck crew will be split into three rotating teams, and the teams will not meet each other at all, so that if one team is infected, the other teams will still be able to provide service. ● Regularly check the condition of the vehicle to ensure it is in good condition. Because if the car is not ready, problems may occur, such as a car breaking down on the customer's important day, which may cause damage. If the car really breaks down, there may be an emergency number to call a tow truck to come to the customer's house or appointment place because we will not disappoint the customer. The menu has a variety of prices to choose from. The gimmick is that it is served on a tamarind wood cutting board from the North, which customers can keep for later use. Strategy and situation assessment are important. “The important thing now is to have a strategy and know how to assess the situation. We have to think smartly, listen to the voice of the customers, and take the needs of the customers as the problem.” “For doing business during a crisis like this, I think it's like playing poker. The important thing is to have a strategy and know how to assess the situation. For example, assess yourself first to see how much strength you have, how much you can handle, whether you can wait, whether you need to do this or that right away. Having the will to fight is good, but fighting headlong without considering anything can lead to damage. I think the most important thing in a situation like this is: We have to think very wisely about whether what we spend will actually generate income. Because in this situation, it is not the time to try and make mistakes or take risks. Now is the time to be sure. When we are confident that we can do it, then we will do it. For me, I have many restaurants. Now I have to choose to close some of them because I am not confident that if I do it, I will survive in this situation. It is better for me to save the remaining money first. When everything is over, at least we will have capital to fight again. It is better than suffering and losing the lump sum and having more debts.” “Listening to news is also very important. Because how well we can adapt depends on the information we have. Most importantly, don't just think about what we want to do, but listen to the voices of our customers a lot to find out what they really need. Use that as a challenge, and then we can think of ways to meet the customers' needs. For me personally, I see that the thing that customers are most concerned about right now is safety. We have tried to solve that problem by implementing various measures for the restaurant and its employees, as well as providing a food truck service to bring omakase sushi to customers’ homes. This ensures that they will receive safe food.”

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'Schedule delivery' to avoid GP fees, accept half-price payment! Open the book of success of the public's favorite seafood restaurant Seafood Aroy Delivery Category: Sales & Marketing

“The impact of COVID is that sales are very good. The solution is to hire more people.” We didn't expect to get such an answer from 'Khun Nun - Karuna Sri-amphan', owner of Seafood Aroy Delivery When asked about the impact of the COVID-19 situation, because while most restaurants have been affected by the crisis, this restaurant is considered an 'upside' opportunity. From talking to the owner of this seafood restaurant that started as a small home kitchen and gradually grew into this popular seafood delivery restaurant. It was discovered that A case study of Seafood Aroy Delivery using the 'scheduled delivery' sales method to avoid GP fees and also accepting half-price payment should be quite useful for many business operators. From a casual home kitchen to a popular seafood delivery restaurant “Seafood Aroy Delivery has been open for about 7 years. At first, I started selling just for fun. At that time, I had just graduated with a master’s degree and didn’t want to work full-time. It just so happened that my mother had a seafood stall at Or Tor Kor Market, so I took the seafood from my mother and cooked it to sell. I started out in a two-bedroom condo, which didn’t have a very big kitchen. Even gas was canned. At that time, I only sold crab curry noodles, and the response was very good. From selling only a few sets, it became selling hundreds of sets a day, to the point where it was no longer possible to sell them in condos. Therefore, we had to find a way to expand and rent a shophouse. But the format remains the same, which is only delivery, no restaurant for dining. After that, we gradually developed other menus, such as grilled shrimp, crab claws, and other dishes. Today, our restaurant has dozens of dishes. Everything is made from seafood, mainly from Surat Thani Province, and sometimes from other provinces. During the 7 years that the restaurant has been open, after moving from the first shophouse, we still moved to another place because sales kept increasing. We had to expand and increase production capacity, so that we could divide it into different departments, such as the grilling department, the stir-fry department, etc. When asked how we were affected by COVID, we said that sales were very good. Sales were so good that we had to find more people to work. From the beginning, she started to do everything herself and sell things herself with only a few people, and had only a few menu items. Khun Noon gradually expanded the business little by little until now she has a kitchen team of almost ten people. Every day, Seafood Aroy Delivery delivers an average of no less than 60-70 orders of deliciousness. If anyone visits the restaurant’s Facebook Page, they will know that there are more than 560,000 followers! We wondered what factors made this shop so successful and gain so many followers. The pioneering owner of the shop, Khun Noon, gave the answer: “The reason why our restaurant has received such good feedback is probably because of the quality of our food. For crab meat, we only use chunks of crab meat. The advantage is that it is fresh and we don’t need to stock it because we get it from my mother who regularly sells at Or Tor Kor Market. She hardly makes any profit from us. The highlight of Seafood Aroy Delivery is selling fresh seafood that is received daily. Other shops may stock up and not receive fresh seafood every day. This is an advantage for the shop.” Ms. Nun said that What Seafood Aroy Delivery emphasizes most, apart from quality, is punctuality in delivering food to customers. The restaurant uses the 'delivery appointment' method by talking to customers to make them understand that the food will be prepared shortly before delivery time to ensure that customers will get to eat their food at the most delicious time. For example, if the delivery time is set at 2 pm, the delivery time will be stated as 2 pm - 2.30 pm, which will not be later than that. If there is an accident that causes a delay, the customer will be notified immediately. However, such cases are very rare. Dozens of seafood dishes rotate every day, never the same in a week. Highlights of Seafood Aroy Delivery 1. There is no storefront for dining. Selling fresh seafood delivered by 'schedule delivery' 2. Emphasize punctuality. Food is prepared just before delivery time so it reaches the recipient at the most delicious time. 3. Fresh and quality seafood ingredients Because there is no need to stock the products, but rather receive them on a daily basis. Some seafood is even delivered alive, and they are given a generous amount of meat. 4. The price is inexpensive compared to the quality. It is also cheaper than many other seafood restaurants because the owner's mother sells seafood at the market, so the cost is cheaper than other restaurants. How to do online marketing to be successful and have more than 560,000 followers Khun Noon said that since she started the page when she first opened her shop, she had already set aside a budget to promote both the page and posts. Fortunately, when she first started, Facebook's advertising rates were not that high. So, I gradually accumulated a customer base and tried and failed continuously, which led me to learn techniques that worked well for my own restaurant, such as setting up food sets, organizing promotions, and changing the menu every day. “We have been willing to spend money on online marketing since the beginning, since the time when advertising costs were not that high. We have gradually built up a customer base that follows the page. Now, advertising costs have also increased a lot. People who have just started doing this might have a hard time. However, nowadays we still have to pay for advertising because another highlight of Seafood Aroy Delivery is that we change the menu every day. We don’t repeat the same menus. Today and tomorrow, we have to promote new menus to let customers know. In addition to our page, we also have Line Official, which also costs money. But as I said, we have been doing this for a long time, so we have a lot of followers and regular customers, so we don’t have to spend a lot on advertising and promotion.” A sales technique that increases both sales and customer base, as well as word-of-mouth promotion. The restaurant offers a variety of food sets with many great promotions. The promotions and menus change every day. 1. Change the menu and promotions every day. Since the menu in a week is not repeated even once, customers do not feel bored. Regular customers can order repeatedly. And the fact that the menu changes every day makes customers follow the news from the shop's page to see what menus are being made each day and what special promotions are being offered. 2. Food set promotion It allows customers to enjoy seafood to their heart's content. If they order individual dishes, it may be more expensive, but if they order a set menu, it will be more worthwhile. Every day, regular customers will come to check out which set menus are interesting because the set menus are not the same every day. 3. Special food promotion at a cheap price Every day, there is also a special promotion menu with cheap food, which is usually more expensive than the full price. This promotion rotates special food every day. In addition to customers buying the cheap promotion menu, they may also order other food that is not included in the promotion. This is another effective way to attract customers. Selling over 100 kilograms of shrimp per day, the promotion of 1 kilogram of grilled shrimp, get 1 kilogram free is a great promotion that makes customers tell each other by word of mouth. 4. Buy 1 Get 1 Free promotion, a magnetic promotion that helps increase sales. Each day, the restaurant will create 1-2 single-dish menus to offer a buy 1 get 1 free promotion, which changes regularly. After customers order, they may also order other dishes. 5. Pro Highlights The promotion of 1 kilo of grilled shrimp, get 1 kilo free is a very popular promotion. The shop only uses live shrimps sent directly from the regular pond. When asked why they have such a generous promotion, the shop revealed that this promotion is not focused on high profits but on selling a large quantity. The advantage is that it is a promotion that other shops might not have the courage to do. Having this different promotion helps with word-of-mouth promotion and helps increase sales. It is a highlight promotion that makes customers addicted and makes the shop very successful and well-known. Uptrend during Covid & Appointment of time to send GP fee “One thing that has kept us from being affected by COVID-19 like other shops is that we have always only offered delivery. Since we don’t have a physical store, we don’t have rental costs and we don’t have many regular employees. When we cut out the storefront, the shop was not affected like many other shops were by COVID. It turned out that this was an opportunity for us to sell much better. Because people are working from home, they have to order delivery to eat at home. Restaurants that used to be open for dine-in have also had to close. So it's an opportunity for restaurants like us that have been doing delivery business since the beginning. With a large existing customer base and our quality, customers who have tried our products already trust us and buy again. When this situation happens, customers think of us more. We also receive a lot of word-of-mouth recommendations. Most of the customers themselves recommend their friends to become new customers for us.” “Asked why we chose to sell by scheduling delivery, we actually used this method from the beginning. There was a time when we tried using some delivery apps. But now we hardly use them because the GP fee is too high and doesn’t increase our sales that much. As I said, it’s true that we sell well, but we don’t focus on making a lot of profit. And if we end up paying that much for the GP fee, one thing is for sure, we will lose money. Otherwise, we will have to increase the price, which will make it even more expensive. For example, we sell fish for 300 baht each. If we sell through an app, it will cost 400 baht each. On top of that, customers have to pay for shipping, which makes it even more expensive for them. This will cause problems in terms of competition with other stores. From our perspective, if customers buy directly from us and pay for the delivery fee, it doesn’t make a difference. In that case, it’s better for customers to order directly from us. The delivery fee is about the same. So we don’t sell through any apps except Robinhood, which doesn’t charge a GP fee and has a low delivery fee. Many customers are interested in it. The advantage is that we can sell cheaper than other stores while still maintaining the quantity and quality of the food.” “So we focus on selling by appointment to avoid the GP fee. Some stores may require pre-orders several days in advance, but for us, it’s not like that. Instead, orders are placed 2-3 hours in advance. We have 5-6 delivery riders who take turns picking up and delivering products throughout the day. They are not our regular employees, but are riders we regularly use. Some of them have been working together since the shop first opened. They run errands for us every day. For example, the delivery fee gets everything. The shop doesn’t get a single baht. Suppose a customer calls to deliver to the shop and informs us of the delivery location. We will calculate the distance and charge a delivery fee of 10 baht per kilometer, which is: The shop will inform you of the shipping cost first to see if this price is convenient for the customer, so that there are no problems later. Which is something we take very seriously. We will calculate the delivery fee together with the food cost for the customer to pay, and then clear it with the rider at the end of the day like this every day. ” Advantages of Scheduled Shipping 1. Escape the GP cost and sell at a low price. Without reducing the quantity and quality, it helps increase the opportunity to compete because the price is cheaper than other stores that sell through the app, which must have the cost of GP. 2. Delivered on time. What the store and customers want 3. Get the menu that the customer wants. Because if you don't make an appointment in advance but want to eat right away and order, some food items may be out of stock. 4. Quality transportation Because the regular rider will take good care of the food for us and we can emphasize on manners. If there is a mistake or we receive bad feedback, we can deal with the rider directly. But if it is an app rider, we may only listen to the customer complain. Tips: For stores that want to start selling by appointment ● Start with a simple method For example, talking to a motorcycle taxi driver at the entrance of the alley, Seafood Aroy Delivery shop also started out like this. ● Agree on a price that is fair to all parties, including our shop, the rider, and the customer. Do not undercut the rider's price too much. Another trick for selling by scheduling a delivery time is that sometimes we may make deals with some riders for a fixed rate for the whole day. Ask for a certain number of hours and a certain distance. Is this acceptable? For example, a fixed rate for the whole day is 600 baht per day, not exceeding a certain number of kilometers. The advantage is that it can be organized as a 'delivery discount promotion', which helps to save customers' delivery fees. We can also arrange delivery routes during similar times for riders to add more orders. However, if it exceeds the agreed amount, we will see how much more money we can give to the riders. That is, the riders may receive less money per trip, but they will receive more regular work from us, which is a price they can still accept. Overall, even though they have to do more work, they will also receive more money. In the long run, it is a win-win situation for all parties involved. Share frequently encountered problems “There are customers who complain about the high delivery fee. For example, there are customers who come from far away to order, so the delivery fee is naturally expensive. Our shop is in Bang Kruai and the customer is in Rama 3. We charge 10 baht per kilometer as usual, but if the distance is far, it is still expensive for them. Customers who order from far away will complain, but it is something that must be heard and there is nothing that can be done. We cannot tell customers that “If you don’t want to pay a high delivery fee, order from a nearby shop.” We will try to tell them that if the delivery fee is too high and inconvenient, it is okay, but customers can come to the shop themselves. Some customers understand and choose to come to the shop themselves. This is a common problem that cannot be fixed. But some customers are willing to pay for the transportation fee. We understand that because the shop itself cannot really extort the delivery fee from the rider. And the longer the distance, the higher the risk of transportation. Will the food reach the customer safely and still be delicious? Sometimes, there is a round trip of almost 100 kilometers, but we have no problem. If the customer is comfortable paying for the transportation, they can order, but it is not often. We will also have a promotion of free delivery for the first 10 kilometers and the shop will pay half for the next 10 kilometers to stimulate sales and give back to customers. But it must be a really special occasion like New Year only because as I said, the shop doesn’t get anything from the delivery fee. So if we have a promotion to reduce the delivery fee, the shop must pay this part to the rider instead of the customer.” Using the Half-Half privilege to boost sales, customers love it, but there are also problems that need to be dealt with. Giving customers the right to use the Half-Half project helps stimulate sales very well. The owner of Seafood Aroy Delivery also said that when the government initially issued a policy for people to use the 'Half-Half' scheme, it helped increase sales for the shop very well. It was also very convenient. Until recently, there were problems that had to be solved on the spot. “At first, the ‘Half-Half’ privilege could be used on multiple mobile devices, right? We let customers scan from each rider’s phone, which was very convenient. But later, the new rules were changed to allow only 3 devices per shop per day to scan, which started to cause us problems because not all of our riders can scan all the time. We had to solve the problem by rotating the devices. For example, if there was a time when many customers wanted to use the privilege at the same time, it would be a problem for us to organize. And since it could only be used on 3 devices at a time, we had to add some devices and remove some. And the policy also limited the request for OTP codes to only 3 days per time, so it became very difficult now. We had to manage it more.” “Our solution is that if a customer says they will use the half-price privilege, instead of the original delivery time being within half an hour, we will ask the customer to extend it to a full hour instead. For example, if the order was originally at 11 am, we would say that the delivery would be between 11 am and 11.30 am. However, if they want to use the half-price privilege, we will say that the delivery will be between 11 am and 12 pm. This will give us time to rotate the machine and solve the immediate problem. Sometimes, there might be an accident that causes a delay, but we will immediately inform the customer in advance.” For those who are having trouble with GP fees, Seafood Aroy Delivery also recommends that if other restaurants try using this 'scheduled delivery' model, it would be good, but they have to adjust it to suit their own restaurants. And the most important thing that cannot be forgotten is punctuality and sincerity towards customers.

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Limited restaurant seating: How to adjust strategies to increase sales?

In the New Normal era, restaurants have to reduce the number of tables in accordance with government measures, which inevitably affects sales, which must be reduced by more than half of the normal number of seats, but various costs do not decrease accordingly. So what can we do to increase sales? We have strategic guidelines to recommend. First, you need to know that sales come from the number of customers x average per person. Average per person is: The amount of money a customer spends per meal at a restaurant each day. Therefore, if you want to increase sales and profits, there are 2 principles: you have to increase the number of customers and increase the average per person or the amount paid per person. Let's see how to increase the number of customers and the average per person. Guidelines for increasing sales for buffet restaurants Let's start with buffet type restaurants. The first thing to consider for restaurants with many price options is to eliminate the lowest price, leaving the middle and high prices, or just one price, to increase the opportunity to make the most profit from the limited number of customers in each round. Another approach for buffet restaurants is to reduce the time spent in each round, for example, from the original 2 hours, reduce it to 90 minutes, which is the average time for buffet dining. This method will help to turn tables faster. If we can make customers finish eating 30 minutes faster, we may be able to get 2 more rounds of seats, which will increase the opportunity to get more customers, even though the number of seats is reduced. Guidelines for increasing sales for stores of this type Buffet vs A La Carte For a la carte restaurants, when the number of seats is limited and distance is maintained, group dining and family dining is reduced. Ordering multiple dishes to eat together is more difficult. The recommendation is to arrange a set menu for 1 person, which will increase the opportunity to sell more easily, customers can decide more easily, and feel that it is worth it. The restaurant can manage more conveniently, reducing the time spent eating, and helping to turn in tables more quickly. Increase sales from other channels 1. Take away This is another way to increase sales that many brands are doing, such as making a Grab & Go menu: choose> pick up> pay> sit and eat or take home as a ready-to-eat menu. It can be made into a shelf in front of the store so that anyone passing by can conveniently choose, or even customers in the store can choose to take home to eat or give to people at home. What needs to be taken into consideration is that the packaging must be ready for customers to buy and eat immediately without having to bother looking for cups, plates, bowls, or spoons. 2. Organize promotional periods For customers who buy to eat at other places, for example, choose to organize a promotion during lunch time because it is the time when customers will come together. With limited seats, it will lose the opportunity to sell. But if you can make customers buy to eat at home or at the office, it will increase your sales. In exchange for paying for a promotion, such as a 10% discount, it is still considered worthwhile.     Sell ​​through delivery to customers in one order. Finally, delivery channels are still necessary, but what I would like to leave you with is that most restaurants tend to choose to deliver only the main menu of the restaurant. For example, a savory restaurant will only have savory menus. But from the customer's perspective, when ordering delivery, they want to finish it in one go to make it worth the delivery fee, such as savory menus, desserts, and drinks. Therefore, consider what your restaurant lacks. Can you add in that part? If you are not good at doing it yourself, can you collaborate with other brands to increase your sales opportunities? In addition to the limited number of seats, some shops whose original opening hours were at night until almost dawn will also have to deal with the curfew situation, making it impossible to open for business at the usual times. The recommendation is to adjust to open for business during the day instead, but many locations do not support opening during the day. If that is the case, you will have to adjust the time to set up the shop to be earlier, prepare ingredients from home, and when the time comes to open the shop, you will be able to open for business immediately without having to waste time preparing the ingredients. And if you are ready, you can open for delivery during the day from your kitchen at home, which will increase the opportunity to make more sales. Photo credit: Facebook Texas Chicken Thailand Click to read other articles. You can get it here. Reduce, increase profit! Invite you to "Lean the whole store", reduce the chance of losing money, negative profit. “Meal Kits” a new way for restaurants to generate income Save costs, create cash flow, a survival for restaurants Check your status urgently! Is your shop in a "crisis"? With the P&L method 5 ways to reduce food costs without reducing quality! New Normal: Consumer behavior has changed, restaurants must adapt quickly

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Revealing the recipe for "Jajangmyeon Black Noodles"

Menu Black noodles Jajangmyeon Menu from Korean series that makes your stomach growl like "Black noodles Jajangmyeon" Before eating, mix the noodles with the sauce. Try choosing a new menu by catching the trend of consumers. Who knows, it may become a signature menu of your shop that everyone wants to order for delivery to eat. See how to do it in the VDO at 00.14 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is available on YouTube: MakroHoReCaAcademy

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Revealing the recipe for "Cheese Tonkatsu Bento"

Cheese Tonkatsu Bento Menu, give the recipe and method of making "Cheese Tonkatsu Bento Menu" in Japanese style. It is a delivery menu, easy to make, easy to sell, and can also save on time costs. Including the method of calculating the cost of this menu, entrepreneurs can adapt it to use in the shop. How to do it? Let's see. Watch the menu recipe in the VDO at 00.11 seconds. Revealing the recipe for fried sea bass in fish sauce, a menu from Waterside Resort Restaurant. Revealing the recipe for "Yam Chakram" from Baan Yi San restaurant, an ancient salad menu made from hard-to-find local vegetables! Revealing the recipe for "Kobe Sushi" from Honmono Shushi restaurant from Iron Chef Thailand! Click here to see other menus and interviews with the chefs. Click! And the menu is sold out via YouTube: MakroHoReCaAcademy

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The Era of Long Queues is Over! With 3 Popular Restaurant Reservation Apps

Nowadays, when it comes to running a restaurant, I must say that Saendee has a variety of technologies that have been invented and developed to provide convenience and help the restaurant business succeed faster. It depends on whether entrepreneurs are open to learning and using various technologies to create benefits. With your own restaurant business or not, such as the 3 apps that we have introduced this time, we can tell you that they are an easy way to increase customers and sales with just your fingertips! QueQ, a queue booking app for people who are tired of waiting in line The first app we recommend is QueQ, a queue booking app for people who are tired of waiting in line. The idea of ​​the developer of this app came from seeing the opportunities that restaurants lose from waiting in line, such as when customers arrive at the restaurant and find a long queue, they can’t wait and change their minds to another restaurant, which is a waste of sales opportunities to competitors. Therefore, QueQ has been developed into an app that meets the needs of both customers and restaurants. Customers can know in advance how many queues there are at the target restaurant at that time and can choose to book a restaurant within a 2-kilometer radius during the desired time without having to make a reservation at the restaurant. Customers can do other errands as they please. When it’s almost time to book, the app will send a notification. With this format, customers won’t change their minds. The advantage from the restaurant’s perspective is that they can spread out the restaurant’s peak times throughout the day, not just at one time, which would reduce the chance of losing customers from long queues. Because when customers can set their own queues for the desired time, the restaurant can manage their tables. Another advantage that cannot be overlooked is: QueQ's queue booking system helps restaurants save at least 1 person on the cost of front-of-house staff for making queue bookings. Any restaurant interested in using QueQ's service can see more details at >>> https://bit.ly/2luA04g Hungry Hub All You Can Eat turns A La Carte into Buffet The second app, Hungry Hub, is another interesting restaurant reservation app because it is different from other restaurant reservation apps. Hungry Hub has a unique concept called “ All You Can Eat.” Turn the A La Carte menu into a Buffet, which is an exclusive deal for customers who make a reservation through Hungry Hub only. The app negotiates with the restaurant to arrange the restaurant's special menu to be a Buffet. The benefits that the restaurant will receive from Hungry Hub are: It is an additional sales channel in the form of Buffet, which can use this strategy to add customers during times when there are few customers. The restaurant can set the reservation time, creating opportunities to make sales during times when there are no customers. When the word Buffet is mentioned, many people may think of a low price. However, for the Buffet price of Hungry Hub, it is said that each place has a higher price than the general Buffet, creating good profit for the restaurant. This is because the deals made with the restaurant are all special menus. If ordered in A La Carte, the price will be higher than Buffet, making customers ready to pay. Restaurants that already have Buffet can also use the Hungry Hub platform to increase the Buffet price by exchanging for the specialness of the menu that is different from the normal Buffet menu line. Any restaurant interested in using Hungry Hub services, see details at >>> https://www.hungryhub.com/ Eatigo turns idle time into profit The 3rd app is Eatigo. The highlight of this app is the use of the Yield Management principle, which is to see that every restaurant has empty tables that do not generate income. Eatigo offers to be a middleman to deal with customers to use the service during the time that each restaurant has empty tables or outside the peak time. By offering promotions, discounts to entice customers by 30-50%, which is better than leaving empty tables that are not beneficial. Because don't forget that restaurants have expenses for 24 hours. The restaurant must pay a commission per person to the app, but it will only be paid when the restaurant has customers. The app will be responsible for finding customers to send to them. The benefits that the restaurant will receive, in addition to increasing the opportunity to make sales during the time when there are no customers, is better than leaving empty tables. The restaurant can manage the promotion discount by itself, such as a 50% discount during the time when there are the most empty tables of the day. The restaurant also benefits from the marketing of the app and gets customer data to use for marketing. Any restaurant interested in using Eatigo's service, see details at >>> https://eatigo.com/th/bangkok/th In this world, we cannot deny technology. Therefore, learning and using technology to benefit your business is necessary.

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How can a barbecue buffet restaurant survive with high costs?

One of the most popular food businesses of this era is “buffet food” which meets the needs of consumers regarding value for money. However, it is a major problem for entrepreneurs who may have to bear high costs if they do not know how to manage it well. From opening a shop to make a profit, it may result in losses and the need to close down. Makro Horeca Academy sees the importance of this problem and has joined hands with Tid Nuea, a hot pan grill buffet restaurant, to be a case study for buffet restaurant entrepreneurs to plan to solve the problem within 48 hours. Mr. Reji Wetwisut, owner of Tid Nuea, a hot plate barbecue buffet restaurant in Chokchai 4 area, said that the main problems are stock and lack of knowledge about accounting, income, and expenses in running a restaurant. If we look at the business model of the restaurant, experts from Makro HoReCa Academy initially believe that Tid Nuea has an opportunity to grow, but the problem is that it still lacks the basics of financial management and good management. Also, if they understand how to manage the stock of raw materials, it will help reduce the problem of waste. Countdown to change within 48 hours, experts from Makro Horeca Academy went to talk to Mr. Reji, the owner of the meat shop, to solve the problems together. They found 4 main problems as follows: “Problem: Too much raw material stock, sunk costs” “Problem: Not knowing the real costs” “Problem: Too few fresh vegetable menus” “Problem: No special menus to increase sales” Ms. Mathuros Wongpradu, a restaurant business consultant and planner, one of the experts from Makro HoReCa Academy, gave advice to Mr. Reji, the owner of the restaurant, on cost calculation. He believes that the restaurant has clear types of ingredients for sale, making it easy to calculate the cost of ingredients. The restaurant should record expenses to know the real cost problem. This will help calculate the ingredients needed, so there is no need to stock more than necessary, eliminating the problem of sunk costs. Where is the problem? Fix the most difficult point first…. Once you fix that, it will be clear that the profit will increase immediately. Ms. Mathuros said that Ms. Mathuros advised Mr. Rae that business owners must see the big picture first. How much income should the business generate? What are the costs? Costs are expenses. Investigate which parts of stock are high costs and how much are the actual costs of stock that actually occur per month or per week? True cost calculation formula The calculation formula is (products at the beginning of the period + purchases during the period) - end of the period = amount used. The actual cost will be calculated from the "beginning of the period", meaning raw materials from the previous round added to the cost or beginning of the period in the next round, plus "purchased during the period". Suppose that stock is counted every 16th - 10th, meaning that the beginning of the period is from the 1st - 15th. If there is stock left, add the total to the beginning of the 16th, add the raw materials purchased, then subtract "end of the period", which is the raw materials. The remaining amount at the end of the period will give the actual amount of raw materials used per month or per period, allowing the calculation of the stock required to reduce the problem of sunk costs. Chef Wuttichat Muedsri, a member of the Thai Chefs Association, advised that the restaurant should add vegetable dishes to the buffet line because most of the menu items are meat dishes. Chef Daniel Altos, an expert from Makro HoReCa Academy, also commented that buffet food is a type of food with a fixed price, which makes it impossible to increase sales much more than this. Unless they create a special menu that is separate from the buffet price, they can display the menu signs on the tables to attract customers’ attention, which can also stimulate sales. In addition, they should add rice dishes or snacks to the buffet line, such as garlic fried rice, French fries, and fried spring rolls, to give customers more options when ordering food. Mr. Reji said that after joining the project with Makro HoReCa Academy, he was able to manage his stock better. He reduced the amount of unnecessary ingredients and added new menus, which were well-received by customers because there were more menus to choose from. In addition, he continuously recorded income and expenses, which allowed him to calculate profits and plug the leakage of expenses, which helped him adjust his sales plan in the future. Watch the 48-hour mission to transform a meat shop from the expert team of Makro Horeca Academy. Click to watch now.

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MHA tells you about a promotion! Special price products for MHA members only!

MHA tells you about a special price! Special price products for MHA members only. This great price is only for Makro customers who sign up for MHA before 29 November 2023. Available today at all Makro branches. Promotional price from today - 26 Dec 2023 only! Promotion terms and conditions - Special discounted products for Makro HoReCa Academy members (only for food and beverage business operators) who successfully apply for membership by 29 November 2023 only. - Sales promotion from today - 26 Dec. 2023 - Some products may not be available at some branches. - Product prices include VAT and are expressed in baht. - In the event that the customer does not comply with the conditions, the company reserves the right not to compensate in any case. - We reserve the right to change the terms and conditions without prior notice. - Conditions are as determined by the company.

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Sale time! Special for MHA members, get up to 300 points when purchasing products* that meet the requirements.

Extended time!! Special for MHA members Get up to 300 points When ordering products* that meet the specified requirements Click here >> https://makropro.page.link/MHA-NovFB Get 100 points when you purchase 3,000 baht worth of products. Get 150 points when you purchase 5,000 baht worth of products. Only for the first order, today until 31 Dec 2023 *Terms and conditions are as determined by the company. Products that are controlled by law do not participate in this promotion. *Promotion for MHA members who successfully apply for membership before 31 Oct. 2023. *Points can be received within 12 hours after successfully receiving the product. Explore more topics Next MHA tells you about a promotion! Special price products for MHA members only! 13 Dec 2023

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5 things that steak restaurants must have that customers want the most

Don't scroll past! If you want to own a steakhouse and want to know what your customers want, MHA conducted an informal survey with consumers who regularly use steakhouses. The survey compiled 5 important things that customers expect the most from steakhouses, which helps attract customers to continue using the restaurant. Note: This information is a preliminary survey of approximately 100 target groups, with mixed age ranges and occupations, conducted informally. Therefore, please use your discretion in considering the information. The sample group expected good quality of meat and was willing to pay more if the quality was good. 1. The sample group expects the quality of meat and is willing to pay more if the quality is good. The sample group expects the quality of the meat used for steak first, whether it is pork, beef, fish or lamb. The meat must be fresh, not smelly, the meat must be soft and not tough. No matter what kind of meat it is, whether it is domestic or imported, when served at the right level of doneness, the meat must be juicy, come in a suitable size and reasonable for the price. The sample group also provided additional information that if the meat is really good, they will be willing to pay more and pay more according to the quality of the steak because the quality of the meat directly affects the quality of the steak. Understand the nature of steak, such as the level of doneness that customers want. 2. Understand the nature of steak, such as the level of doneness that customers want. Steak is not just grilled meat. It must be marinated to make the meat taste good. There must be a special grilling method to get the doneness level that the customer wants. The sample group reasoned that some restaurants grilled it until it was too well done, making the meat dry and not tasty or raw meat making it inedible. The gravy or sauce that is poured should have a delicious and strong taste, helping to enhance the taste of the steak to be more delicious without having to rely on other seasonings. Some restaurants have steak that has no taste at all. The gravy is bland, plus the meat is dry and has no taste. When encountering this, it makes them not want to go back to eat again. Complete side dishes, no stinginess with sauces 3. Complete side dishes, no stinginess with sauces and unlimited salad dressings. For side dishes to go with steak, such as vegetable salad, French fries, mashed potatoes, buttered bread, these must be complete and the amount is appropriate for one plate. Gravy or steak sauce must be given in sufficient amount or can be requested for more. Salad vegetables must be fresh, not wilted, lots of salad dressing and can be requested for more. If there is a free salad bar, it will be even better. If it is not free, they will be willing to pay more. Vegetable salad is good for cutting the richness. French fries must be crispy, sprinkled with a moderate amount of salt. The sample group gave information that soft and chewy French fries spoil the mood while eating. As for other side dishes, it should be arranged in an amount suitable for eating in one plate, which would be great. Affordable and reasonable prices 4. Affordable and reasonable price Steak restaurants are understandably more expensive than other types of restaurants because the cost of meat is high. However, it doesn’t mean that the portions are so small that you can’t eat your fill. In addition, the purchasing power of the customer group has not recovered much. Cheap steak restaurants should be able to meet the needs more. The idea of ​​small, inexpensive steaks or large, filling steaks that can be eaten by many people should attract a lot of customers. .There are many menus to choose from. 5. There are many menus to choose from. There are many types of steaks to choose from depending on the type and parts of meat. There are many sauces to choose from. You can change the side dishes. There should also be a lot of snacks to choose from. The sample group commented that they wanted to go to a steak restaurant that had a variety of menus to choose from and could also choose sauces or gravy. In fact, it is not necessary to have every type of meat, but there should be a variety. For example, pork steak can choose from pork neck, pork chop or ham steak. As for beef steak, there are T-bone, regular beef, ribeye, etc. Many of the sample group wanted to have fish steak as well. Conclusion The preliminary survey results have interesting points: how to select and maintain the quality of meat ingredients to keep them fresh for a long time; how to develop marinade, grilling, and sauce recipes to meet the tastes of Thai people; and how to manage side dishes to have quality as if they were part of the main ingredients. All of this will require both raw material management and a deeper understanding of the steak menu.

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Spicy seafood salad with fermented fish sauce

food Food type Main Ingredients Take time Serve Thai Salads and salads Seafood 30 minutes 5 places ingredient 75 grams of coconut sugar (fish sauce) 200 grams of boiled fish sauce (fish sauce dressing) 100 grams of tamarind juice (fish sauce) 200 grams of lime juice (fish sauce) 6 pieces of Salmon Sashimi, Q Fresh brand (Ingredients for 1 serving of seafood salad with fermented fish sauce) 5 pieces of white shrimp soaked in fish sauce + seafood dipping sauce, Q Fresh brand (ingredients for 1 serving of spicy seafood salad) 100 grams of fermented fish sauce (ingredients for 1 serving of fermented fish seafood salad) 20 grams of shallots (ingredients for 1 serving of spicy seafood salad) 1 lime (ingredients for 1 serving of spicy seafood salad) 10 grams of sawtooth coriander (for 1 serving of spicy seafood salad) 30 grams lotus stems (ingredients for 1 serving of spicy seafood salad) 20 grams of sour mango (ingredients for 1 serving of spicy seafood salad) 15 grams of cherry tomatoes (ingredients for 1 serving of spicy seafood salad) 20 grams of chopped chili peppers (ingredients for 1 serving of spicy seafood salad) 10 grams of chopped garden chili (ingredients for 1 serving of spicy seafood salad) Preparation Simmer coconut sugar, tamarind juice, and fish sauce until smooth. Set aside to cool, then add lime juice. Blend the fish sauce to thicken it and refrigerate for about 30 minutes. Mix the dressing with the ingredients: chopped garden chili, chopped red chili, lotus stem, sour mango, cherry tomatoes, lime, shallots. Add salmon sashimi and white shrimp in fish sauce from Q Fresh. Top with sawtooth coriander and serve.

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Crab omelet

food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 2 tablespoons of soybean oil, brand: Ruby 3 glasses of ginger 3 stalks of spring onions 100 grams of crab meat 3 chicken eggs ¼ teaspoon pepper ½ teaspoon seasoning powder 2 teaspoons soy sauce 1 teaspoon oyster sauce 1 tablespoon evaporated milk Preparation Ginger, spring onion, place in the crab shell container and steam for about 5 minutes. Prepare eggs, pepper, seasoning powder, light soy sauce, oyster sauce and evaporated milk. Mix well. Place a pan on medium heat with soybean oil, Ruby brand. Add crab meat and stir-fry until it turns brown. Do not stir vigorously. Put the mixed eggs into the pan and stir until the eggs start to set. Do not let them cook too much. Sprinkle with the stir-fried crab meat. Ready to serve

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7 toasts

food Food type Main Ingredients Take time Serve Thai Dessert Flour and bread 90 minutes 7 places ingredient 1 loaf uncut sandwich bread 20 grams Aero Garlic Butter 20 grams margarine 10 grams of white sugar 20 grams of sweetened condensed milk 30 grams Aero Strawberry Topping 20 g Aero Chocolate Topping 30 grams Aero shredded chicken 20 grams of chili paste for spreading on bread Preparation Take the sandwich bread and cut off the crust. Divide the bread into 8 pieces. Place a stick in the center of the bread and toast over medium heat until hot. Then spread Aero Margarine all over the bread. Page 1: Toast until the butter melts and is slightly browned. Sprinkle sugar on the bread. Page 2: Pour condensed milk over it. Page 3 Strawberry Topping Page 4 Blueberry Topping Page 5: Chocolate Topping Page 6 Garlic Page 7: Spread chili paste over shredded chicken.

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Spaghetti with crispy chicken sausage franks

food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 2 tablespoons tomato sauce 2 tablespoons chili sauce 2 tablespoons soy sauce 2 tablespoons natural cane sugar 2 tablespoons olive oil 1 tablespoon butter 4 cloves of garlic 2 shallots Dried chili, sliced ​​and soaked in water . Dried chili, sliced ​​and soaked in water. 50 grams of enoki mushrooms 50 grams of crispy chicken frankfurters, Aero brand 50 grams of smoked crispy-skinned breakfast chicken sausage, Aero brand 150 grams of cooked spaghetti 4 sundried tomatoes 1 tablespoon chopped parsley 2 tablespoons grated Parmesan cheese Preparation Bring water to a boil, season with a little salt, and cook spaghetti until cooked, about 10 minutes. Remove and set aside. Toss with olive oil to prevent sticking. Mix ketchup, chili sauce, soy sauce, natural cane sugar, mix until well blended. Heat a pan with olive oil and butter, then add garlic, shallots, soaked dried chilies, enoki mushrooms and stir-fry over medium heat. Add the sliced ​​crispy skinned chicken frankfurters and crispy skinned smoked breakfast chicken sausage into the pan and stir-fry, followed by the spaghetti, sundried tomatoes and the prepared sauce. Stir to combine the noodles and sauce. Sprinkle with chopped parsley and grated Parmesan cheese. Serve.

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Quail eggs

food Food type Main Ingredients Take time Serve Thai Snacks Flour and bread 50 minutes 285 places ingredient 290 grams of steamed sweet potatoes (yellow quail egg snacks) 110 grams of tapioca flour (yellow quail egg snacks) 30 grams of all-purpose flour (yellow quail egg cake) 1/4 teaspoon baking powder (yellow quail egg cake) 70 grams of granulated sugar (yellow quail egg cookies) 1/4 teaspoon salt (yellow quail egg snack) 50 grams of coconut milk (yellow quail egg dessert) 250 grams of steamed purple sweet potato (Purple sweet potato quail egg snack) 100 grams of tapioca flour (purple sweet potato quail egg snacks) 20 grams of all-purpose flour (purple sweet potato quail egg cookies) 1/4 teaspoon baking powder (purple sweet potato quail egg cake) 60 grams of granulated sugar (purple sweet potato quail egg dessert) 1/4 teaspoon salt (Purple Sweet Potato Quail Egg Cookies) 40 grams of coconut milk (purple sweet potato quail egg dessert) 290 grams of steamed sweet potatoes (pandan quail egg dessert) 50 grams of pandan leaves (pandan quail egg cookies) 130 grams coconut milk (pandan quail egg dessert) 150 grams of tapioca flour (pandan quail egg cookies) 40 grams of all-purpose flour (pandan quail egg cookies) 1 teaspoon baking powder (pandan quail egg cookies) 750 grams of sugar (pandan quail egg cookies) 1/2 teaspoon salt (pandan quail egg snacks) 1/2 teaspoon dark green food coloring (pandan quail egg dessert) 2 liters pomegranate oil (ingredient for frying) 2 pandan leaves (ingredients for frying) Preparation Making yellow quail eggs Steam the sweet potatoes until cooked and mash them. Add the tapioca flour, all-purpose flour, and baking powder and mix well. Add sugar and salt, knead until combined, then add coconut milk, knead all ingredients until smooth and can be molded. Cover with plastic wrap and let it rest for 10-20 minutes before shaping. Making purple quail eggs Add steamed purple sweet potatoes, mash them, add tapioca flour, all-purpose flour and baking powder, mix well. Add sugar and salt, knead until combined, then add coconut milk, knead all ingredients until smooth and can be molded. Cover with plastic wrap and let it rest for 10-20 minutes before shaping. Green quail eggs Steam the sweet potatoes until cooked and mash them. Add the tapioca flour, all-purpose flour, and baking powder and mix well. Add sugar and salt, knead together, then add pandan leaves and coconut milk, blend until well blended, filter with a thin white cloth. Use your fingers to add food coloring and knead until the color is smooth. Cover with plastic wrap and let it rest for 10-20 minutes before shaping. Molding and frying Take the three colored dough balls and form them into balls of about 6-8 grams each. Pour oil into a pan and heat it up. Add pandan leaves to check if the oil is cooked and to add fragrance to the oil. Do not fry for too long as it will cause the oil to smell bad. Put the shaped quail eggs into the frying pan, stirring frequently to ensure a uniform and appetizing color. It takes 10-15 minutes. When the egg custard floats to the surface and the bubbles have reduced, scoop it up and drain the oil. After frying, let the oil cool and filter it for future use.

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Yakiniku pork shoulder rice

food Food type Main Ingredients Take time Serve Japan Meat dishes pig 30 minutes 1 place ingredient 100 g. sliced ​​pork neck 20 g. Yakiniku sauce Season with salt Season with pepper 20 g. oyster sauce 50 g. Soup 20 g. Japanese leeks 20 g. oil 1 pc. pickled egg yolk in soy sauce 3. Chopped green onions 2. Roasted white sesame seeds 20 g. Yakiniku sauce (dipping sauce) 5 garlic (dipping sauce) 5 red chili peppers (dipping sauce) 20 g. sesame oil (dipping sauce) 200 g. Rice served with dipping sauce 350 g. Japanese rice (cooked rice) 425 g. Water (for cooking rice) 5 g. Ginger (for cooking rice) Preparation Marinate the pork neck with salt and pepper. Set aside. Pickle the egg yolks in soy sauce and set aside. Add 10g of oil to a pan, fry the pork until cooked, then add the Japanese leeks and stir-fry until it turns brown. Add the sauce and soup, and stir-fry until everything is well combined. Cook rice by washing the rice clean and soaking it in water for 30 minutes until it turns a cloudy white color. Then cook it together with sliced ​​ginger. 5. When the rice is cooked, ladle it into a bowl. Arrange the stir-fried pork on top of the rice. Place the soy sauce-pickled egg yolk. Sprinkle with sesame seeds and chopped green onions. Serve with dipping sauce. Yakiniku is made by mixing all the ingredients together.

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Sole Cafe

food Food type Main Ingredients Take time Serve Selection of equipment and materials drink other 0 minutes 0 places

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Udon in lamb soup

food Food type Main Ingredients Take time Serve Halal food Noodles and pasta sheep 60 minutes 5 places ingredient 150 grams of radish (lamb soup ingredient) 85 grams of onion (lamb stock ingredient) 100 grams of galangal (lamb soup ingredient) 250 grams of water (lamb broth ingredients) 30 grams ginger (lamb soup ingredient) 30 grams garlic (lamb broth ingredient) 30 grams lemongrass (lamb soup ingredient) 20 grams of shallots (lamb soup ingredient) 20 grams coriander root (lamb broth ingredient) 10 grams of white chives (lamb soup ingredient) 10 grams of celery root (lamb stock ingredientslamb stock ingredients) 25 grams pickled garlic (lamb soup ingredient) 2 tablespoons garlic broth (lamb stock ingredient) 20 grams cinnamon (lamb broth ingredient) 4-5 nutmeg (lamb soup ingredient) 20 peppercorns (lamb soup ingredient) 4-5 cloves (for lamb broth) 20 coriander seeds (lamb soup ingredient) 1 kg lamb ribs (lamb broth ingredients) 85 grams of onion (lamb broth ingredient) 5 tomatoes (lamb stock ingredient) 2 liters of water (lamb broth mixture) 1 frozen udon block, Aero brand, 200 grams (ingredients for serving) As desired, crushed garden chili peppers (ingredients for serving) As desired, lemon juice (ingredients for serving) Fish sauce as desired (ingredients for serving) As desired, fried shallots (ingredients for serving) As desired , spring onions (ingredients for serving) Coriander (for serving) as desired Preparation Blend the radish and onion together, then boil. Add ginger, galangal, shallots, white spring onion, coriander root, celery root, lemongrass, pickled garlic (both flesh and juice), cinnamon, and nutmeg. Pepper, cloves, coriander seeds, lamb ribs, boil until tender, remove the ribs and set aside. Strain the water and boil again. Add the tomatoes, onions, and crushed garden chili. Bring water to a boil and boil the udon noodles in boiling water for 1 minute. Scoop into a bowl, add ribs, tomatoes, onions, fried garlic, spring onions and coriander. Ladle the soup over it. Season with lime juice and fish sauce to taste.

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Stir-fried Liver with Bean Sprouts

food Food type Main Ingredients Take time Serve Thai Dishes Pork 20 Min 1 place ingredient 200 grams pork liver 7 grams garlic 50 grams bean sprouts 15 grams of chives 30 grams of Aero brand all-purpose stir-fry sauce 2 grams ground pepper Preparation Place a pan over medium heat, add oil, and stir-fry garlic until fragrant. Add pork liver and stir-fry with garlic. When the liver starts to cook, add bean sprouts and chives and stir-fry. Season with Aero all-purpose stir fry sauce. Stir fry until everything is cooked. Scoop the stir-fried pork liver and bean sprouts into a plate and serve.

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แม็คโคร ยืนหนึ่งวัตถุดิบนานาชาติ จัดงานเทศกาล Sense of Japan ครบทุกรสชาติความอร่อยส่งตรงจากญี่ปุ่น รวมสินค้ากว่า 500 รายการ ตอบโจทย์ผู้ประกอบการ รับเทรนด์ธุรกิจร้านอาหารญี่ปุ่นเติบโต

Data from the Japan External Trade Organization (JETRO) revealed the results of a survey of the number of Japanese restaurants in Thailand in 2023, with more than 5,751 restaurants, which is an increase from 2022, accounting for a growth of approximately 8%, with an increase in both Bangkok and the provinces, as well as the return of customers and tourists, which is an opportunity for Japanese restaurant operators. Makro, under CP Extra Public Company Limited, a leader in wholesale and center of quality ingredients at affordable prices, has pinpointed its source of quality ingredients from around the world. It understands the needs of restaurant operators and customers who love Japanese food and organizes the “Sense of Japan Festival: Complete Tastes of Japanese Deliciousness”. Mr. Otaka Masato, Ambassador of Japan to Thailand, presided over the opening ceremony, along with Mr. Kuroda Jun, President of the Japan External Trade Organization Bangkok Office, who also joined in the opening ceremony. Mr. Metin Ozyortlu, Deputy Chief Executive Officer - Makro Thailand Business Unit, Merchandise Management, and the executives welcomed the event at Makro Srinakarin branch. This year's highlighted products, Makro brings an army of aro products to meet the needs of Japanese restaurant operators, such as aro Japanese rice, aro Yakiniku sauce, aro Japanese-style stir-fry sauce, including the aro gold brand, presenting authentic Japanese beef from Tokushima prefecture, along with the launch of Kyushuo brand Wagyu beef, as well as fresh seafood and sushi from "CP Uoriki". In addition, there are also many imported seasonings from Japan, imported international snacks, frozen processed products, and bakery products. The event features popular imported Japanese products such as Japanese Saba, Japanese sweet potatoes, udon, Hondashi seasoning powder, miso and curry. In addition, there are about 200 types of raw materials imported directly from Japan, along with 300 products that meet the needs of Japanese restaurants, totaling more than 500 items, which are on special promotions. For interested customers, you can join the shopping and tasting event "Sense of Japan Festival, full of Japanese delicious flavors" held at Makro Srinakarin from today until July 15. As for other Makro branches, you can receive the same promotion until August 4, 2024 at all branches, more than 160 branches nationwide. Or you can order online via the Makro PRO application as well.

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Makro stands as the number one source of quality fresh food for entrepreneurs, inviting Chef Wichit Mukura, a Michelin-starred chef, to organize a world-class food festival (World of Cuisines) under the concept of Taste of Thai.

Organize a world-class food festival (World of Cuisines) under the concept of Taste of Thai. Makro, the leader in wholesale business under CP Extra Public Company Limited, through Makro Horeca Academy, has collaborated with Chef Wichit Mukura, a 1-Michelin-starred Thai chef, to organize the “World of Cuisines” Food Festival under the concept of “Taste of Thai, Promoting the Soft Power of World-Class Thai Cuisine.” This event is the second event of the “World of Cuisines” project organized by Makro Horeca Academy, with a total of 9 events throughout the year, each with different themes, such as Chinese, Thai, Korean, Japanese, and Western, under Makro’s mission to become a leader in ingredients for international cuisines (World of Cuisines). For this event, Chef Wichit Mukura has created a special lunch menu for important customers, with the highlight being Thai cooking with high-quality, premium-grade meats, Thai and imported ingredients and seasonings. This reinforces that Makro has developed ingredients for cooking in every style, meeting the needs of restaurant operators at all levels, including general customers, reflecting its image as a leader in ingredients and fresh food (Fresh Food Leadership) from quality sources around the world.

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“Makro” reaffirms its position as a leader in fresh food in the Asian region, promotes Thai farmers, and is a hub for quality ingredients from around the world at THAIFEX-ANUGA ASIA 2024.

May 28, 2024 – ‘Makro’ under CP Extra Public Company Limited reaffirms its position as a leader in fresh food in Asia by welcoming Ms. Aromorn Sapphawittham, Director-General of the Department of Business Development, Ministry of Commerce (5th from left) at THAIFEX-ANUGA ASIA 2024, with Ms. Siriporn Dechsingh, Deputy Chief of Corporate Communications, CP Extra Public Company Limited (3rd from right) and Ms. Malinee Suwattanachote, Deputy Director of Own Brand Products (4th from left) visiting Makro’s booth, which emphasizes the potential and diversity of raw materials from leading sources around the world, as well as promoting products from local farmers and small entrepreneurs to the international market, as well as upgrading Thai Own Brand products to international standards for distribution both domestically and internationally, in line with the policy of ‘Thai Kitchen to the World’, promoting Thai food to be popular worldwide, and becoming a major exporter of Thai food products worldwide. THAIFEX-ANUGA ASIA 2024 is Asia's largest and most comprehensive food and beverage trade fair, organized by the Department of International Trade Promotion (DITP), Ministry of Commerce, Thai Chamber of Commerce and Koelnmesse Germany. This year, the event is organized under the concept of Beyond Food Experience, where Makro has brought products to showcase the potential of the variety of raw materials from the world's leading sources, as well as organizing a Chef Cooking Show with skilled chefs demonstrating how to make popular sweet and savory dishes throughout the 5-day event at booth UU15, Hall 12, Impact Muang Thong Thani, from May 28 to June 1. For more information, visit Facebook: Makro-ม๊กโรจน์

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Makro joins hands with the Department of Business Development to support SMEs to drive their businesses to grow to success, joining a booth at the "Thailand SME Synergy Expo 2024"

Ms. Supornsri Nakthanasukarn, Senior Director of Retail Business Management (2nd from right) and Mr. Wirachai Tuwachirakul, Chairman of Makro Chohuai On Tour 2024 (3rd from left), CP Extra Public Company Limited, the operator of Makro wholesale stores, welcomed Mr. Phumtham Vejjayachai, Deputy Prime Minister and Minister of Commerce (4th from left), the chairman of the opening ceremony of “Thailand SME Synergy Expo 2024”, the biggest event of the year 2024, along with executives from the Ministry of Commerce. This event was organized to inspire Thai SMEs to grow with power. In the event, Makro, the true friend of Chohuai, presented the Makro Ecosystem solution, an assistant to increase the efficiency of store management that can connect all trading channels in a comprehensive manner to meet the needs of small entrepreneurs in driving their businesses to grow strongly and sustainably at Hall 5-6, Queen Sirikit National Convention Center, from 19-23 June 2024. Follow the company's information and news through the following channels: website https://www.cpaxtra.com/th/home Facebook https://www.facebook.com/cpaxtrathailand Tik Tok https://www.tiktok.com/@makrothailand LinkedIn https://www.linkedin.com/company/cp-axtra-public-company-limited/

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CP AXTRA reaffirms its stance of “Creating Jobs, Creating Careers” for Thais in all dimensions of society, ready to continue to create jobs and careers for 400,000 people by 2030.

CP Extra Public Company Limited operates its business towards becoming an organization that creates sustainability in all dimensions. Makro-Lotus’ operations adhere to the philosophy of 3 benefits: no matter where the business is conducted, it must take into account the benefits for that country, the benefits for the people, and conduct the company’s business in conjunction with taking into account the environment, society, good corporate governance, and all stakeholders in order to achieve the Sustainable Development Goals (SDGs). One of the ways to conduct business sustainably is to create jobs and careers for people in society. The current labor situation has changed and we have entered a complete aged society (Complete Aged Society) or having a population aged 60 years and over more than 20% of the total population and will become a super aged society (Super Aged Society), which means that the whole country will have a population aged 60 years and over as high as 28% in 2033. Therefore, “employment of the elderly” is considered one of the measures to cope with the aging society for a better quality of life, both physically and mentally, which will help the elderly have sufficient income after retirement and help alleviate the burden on the government budget. It also solves the problem of labor shortages in some professions. Currently, many organizations have opened up opportunities for the elderly to receive more employment, and the labor market has begun to change from the original form, in line with the expanding aging society. CP Extra Public Company Limited, the operator of wholesaler Makro and retailer Lotus, has collaborated with government agencies and private sectors to prepare for the aging society by opening opportunities for the elderly to become a part of the labor market. It is aware of the need to support the elderly to become part of the workforce and has the intention to do business alongside Thai society because it not only helps generate income but also helps reduce the burden of dependence on government welfare while creating value for the elderly. The “60 Still Awesome” project is one of the projects that helps create jobs and careers for the elderly, which began in 2019. Recently, CP Extra reaffirmed its position on creating jobs and careers for Thai people by signing a Memorandum of Understanding on cooperation in promoting employment for the elderly, together with the Department of Employment, Department of Skill Development, to cooperate in hiring the elderly through 3 activities in the “60 Still Awesome” project, consisting of: 1. Employment of senior citizens to work in Makro and Lotus branches. Positions available include: product arrangers, product weighers, and customer service staff. 2. Elderly Boss: A vocational training project that generates income for the elderly who want to work independently or have their own business. 3. Sukjai Market for the Elderly opens a sales area for elderly vendors in the Makro-Lotus branch area free of charge, emphasizing job creation, career creation, and a platform of opportunity for Thai people. CP Extra places importance on and is committed to moving forward with the “Create Jobs, Create Careers” project in all dimensions because it is the heart of driving the Thai economy. It provides support in many aspects, such as training, developing labor skills in all dimensions, employment through all parts of the business, creating jobs for vulnerable groups such as the disabled and prisoners, generating additional income for farmers and SMEs, including small entrepreneurs. In 2023, it was able to create jobs and careers for more than 262,000 Thais and is ready to move forward to create jobs and careers in all dimensions to achieve the goal of creating 400,000 jobs by 2030.

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CP Extra joins hands with Panyapiwat Institute of Management to create opportunities, create careers, provide scholarships throughout the course, allow students to study for free and work for real, mold personnel into the business sector.

CP Extra Public Company Limited has collaborated with Panyapiwat Institute of Management to develop teaching and learning in the form of Work-based Education or learning alongside actual work training to create tangible efficiency. In the academic year 2024, a total of 190 undergraduate scholarships will be provided to give youth the opportunity to continue their studies at the tertiary level while earning income from work to help reduce the burden of family expenses. Three courses have been opened: • Bachelor of Business Administration Program in Food Business Management, Major in Modern Food Wholesale Business Management • Bachelor of Science Program in Agricultural Management Innovation • Bachelor of Business Administration Program in Modern Business Management (for studying in CLMV) Reinforces the business operations of CP Extra Public Company Limited, which is committed to supporting Thai society, enhancing quality of life, creating jobs and careers, and creating benefits for society. The event was attended by Ms. Saowalak Thithaphan, Chief Executive Officer, Wholesale Business Group, Makro (5th from left), Ms. Siriporn Dechsingh, Deputy Chief Executive Officer, Corporate Communications (4th from left), Mr. Wasan Sinpitaksakul, Chief Human Resources Officer, Wholesale Business, Makro (3rd from left), Ms. Ua-angkoon Tanvisut, Deputy Chief Executive Officer - Wholesale Business, Makro Thailand, Sales & Operations (2nd from left), and Ms. Chonlapin Charoenpattanasathit, Senior Director, Human Resources Makro Thailand Wholesale Business (1st from left) in collaboration with Panyapiwat Institute of Management, represented by Associate Professor Dr. Sompop Manarangsan, President of Panyapiwat Institute of Management (5th from right), Mr. Sayam Choksawanwong, Senior Vice President for Administration (4th from right), Mr. Montree Kongtrakulthien, Dean of the Faculty of Innovative Agriculture and Management (3rd from right), Mr. Peerapong Hirunwiriya, Vice President for Student Development and Resource Management (2nd from right), and Assistant Professor Dr. Anan Boonpan, Dean of the Faculty of Food Business Management (1st from right), recently attended the event at Panyapiwat Institute of Management, Chaeng Watthana Road.

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Makro opens a new second branch in Songkhla Province to welcome the recovery of tourism, support local agricultural products, and target local customers and tourists.

CP Extra Public Company Limited, operator of the wholesale business “Makro”, has planted its flag in the Songkhla market, making a move to penetrate the local customer group and tourists, opening a new second Makro branch in Songkhla Province, responding to the needs of local customers, in response to the economic sector that will grow in line with the recovery of tourism, and moving forward to support and stimulate the local economy through purchasing seafood from farmers, reinforcing its position as a platform of opportunity alongside Thai farmers. Mrs. Saowalak Thithaphan, Chief Executive Officer of Makro Wholesale Business Group, revealed that Songkhla is a province with economic growth from the tourism and service sectors. This is because Malaysians like to travel across the border to visit Songkhla Province during long holidays and important festivals because it is convenient to travel both by land and air. In addition, there are beautiful natural tourist attractions and a variety of food, making it popular among Thais and foreigners. These factors have resulted in Songkhla Province having high purchasing power, which has benefited local entrepreneurs who have received more benefits from the growth of the tourism and service sectors. “As a large wholesaler with a wide range of consumer products at affordable prices, Makro is ready to meet the needs of entrepreneurs in delivering quality raw materials to generate additional income and profits. In addition, we also emphasize supporting local farmers by purchasing agricultural products, especially seafood, meat, vegetables, and GI fruits from local farmers, strengthening the community economy and growing alongside the organization’s business, emphasizing doing business alongside Thai society and being a platform of opportunities,” said Ms. Saowalak. In addition, the opening of Makro Songkhla branch also creates jobs and careers for the local population. CP Extra Public Company Limited opens employment, supports farmers and SMEs, and purchases local products in line with the business mission to grow sustainably alongside the community and society.

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CP Extra joins hands with the US Embassy to open the "Northwest Cherry" season, freshly picked from the trees, direct flights within 24 hours, serving fresh and delicious at Makro-Lotus

Bangkok, 5 July 2024 - CP Extra by Makro-Lotus reinforces its position as a leader in fresh food in the Asian region, in collaboration with the Agricultural Attache Office (USDA), U.S. Embassy in Thailand, to open the "Northwest Cherry" season, bringing famous fruits from the Northwest State, U.S.A., which are popular varieties and come from the best quality growing areas. They are freshly picked from the trees and flown in within the day, providing a fresh and delicious experience for cherry lovers, including various menus from entrepreneurs. With Mr. Somnuk Yoddamnoen, Director of Fresh Food Purchasing, CP Extra (5th from left) and the executives welcoming Ms. Jennifer Rappin, Regional Agricultural Advisor, USDA, U.S. Embassy in Thailand (4th from left) and Mr. Keith Hu, International Director, Marketing, Northwest Cherry Glover Group (3rd from left) who honored us with their presence at Makro, Ladprao branch. Discover the fresh and delicious “Northwest Cherry” products at a great price starting today at all participating Makro and Lotus branches or order online via the Makro PRO App. and Lotus's Smart App.

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Deputy Mayor of Rawai Municipality joins in congratulations on the occasion of the opening of “New Makro Rawai”, the number one source for wholesale and food ingredients, meeting the needs of entrepreneurs and consumers in Phuket Province.

CP Extra Public Company Limited, the operator of the wholesale store “Makro”, has renovated the Makro Rawai branch in Phuket to meet the needs of HoReCa customers, which include hotels, restaurants, catering businesses, and general customers who need a variety of products. Makro has expanded the area for selling fresh food products and added more products and services. The event was honored to have Mr. Thiraphong Thaodaeng, Deputy Mayor of Rawai Subdistrict Municipality, join the grand opening of the new Makro Rawai, with Makro executives welcoming the customers. Makro Rawai branch is a wholesale store in the form of food service that meets the needs of both entrepreneurs and consumers with a variety of products and services that are complete, receiving purchasing power from the recovering economy in the tourism sector, including purchasing power in late 2024. For the Rawai area, it is an area with high growth potential, reflected by its location. Rawai is a famous beach in Phuket Province, a gathering place for tourists and restaurant business operators. It is considered a tourist attraction with a lively circulation of money in the economic system.

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Big event to please fruit lovers, Makro presents "Durian and Seasonal Fruit Buffet Festival", bringing durian and seasonal fruits from the entire orchard, fully packed, eat until you're full, for the long holiday 26-28 July 2024

Bangkok, July 24, 2024 - Makro, under CP Extra, reaffirms its position as a leader in fresh food in Asia by selecting quality fresh fruits for customers and entrepreneurs by organizing the "Durian and Seasonal Fruit Buffet Festival", delivering popular Monthong durian varieties directly from farmers in Chumphon and Nakhon Si Thammarat provinces, which are delicious, have a lot of flesh, and are perfectly sweet. Popular fruits include mangosteen, longan, watermelon, dragon fruit, and cantaloupe, along with side dishes, ice cream, and bakery items, offering a full-fledged delicious experience for customers to eat all they want for only 599 baht per person for 1 full hour at Makro Lat Phrao and Makro Srinakarin branches during the long holiday on July 26-28, 2024. Interested customers can make a reservation online. Available at https://axtra.makro.co.th/3WsdzvB Makro Durian and Seasonal Fruit Buffet Price per person 599 baht, duration 1 hour, organized 4 times a day as follows: Round 1: Time 11.00-12.00 hrs. Round 2: 12.30-13.30 hrs. Round 3: Time 14.00-15.00 hrs. Round 4: Time 3:30-4:30 p.m. Between 26 July 2024 - 28 July 2024 #durian #buffet #durianbuffet #makro #makrothailand #CPAXTRA

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“ซีพี แอ็กซ์ตร้า” เปิดผลงานแกร่งไตรมาส 2/67 ทำกำไรสุทธิ 2,176 ล้านบาท เติบโต 43.5% จากปีก่อน กวาดรายได้รวม 126,956 ล้านบาท เดินหน้าสร้างการเติบโตผ่านทุกช่องทางขาย และการขยายสาขาใหม่

8 August 2024 - CP Axtra Public Company Limited (The Company or CPAXT), a leading wholesale and retail businesses under the “Makro-Lotus's” brand, has reported second-quarter performance for 2024. The Company achieved total revenue of THB 126,956 million, rising 4.4%, and a net profit of THB 2,176 million, rising 43.5% year-on-year (YoY). The impressive growth in the wholesale and retail businesses is driven by same-store sales growth (SSSG), especially the “Omni Channel,” underscoring the achievement of Company's strategic objectives. Mr. Tanin Buranamanit, Chief Executive Officer - CP AXTRA Public Company Limited, announced the operating results for the second quarter of 2024, highlighting continued growth with a net profit of over THB 2,176 million, an increase of 43.5%, and total revenue of THB 126,956 million, up 4.4% year-over-year. This performance reflects the strong wholesale and retail businesses, both domestically and internationally. A key driver of this success was same-store sales growth (SSSG), with omni channel sales growing to 17.2% of total sales, surpassing the Company's target. Revenue growth from new store openings, as well as rental and rendering retail services, also contributed to overall performance, with the occupancy rate reaching 93% by the end of the quarter. As a result of the strong Q2 performance, CPAXT recorded a net profit of THB 4,657 million for the first half of 2024, increasing 26.5% year-over-year. In the second half of 2024, CPAXT will continue to drive growth according to its strategies, including: 1. Enhancing strengths in the fresh food & processed food segment: CPAXT will capitalize on its strengths in the food segment to develop fresh food, frozen food, ready-to-cook and ready-to-eat meals, and bakery. The Company aims to differentiate itself and enhance profitability by increasing the sales of own brand products. 2. Expanding sales growth across all channels: CPAXT aims to enhance sales especially through omni channel, focusing on offering diverse product choices, improving service quality, and expanding service areas. By leveraging Makro-Lotus's network of over 2,600 branches nationwide as distribution centers and delivery points, the Company plans to develop more salesforce teams to deliver comprehensive services to enterprise customers. 3. Expansion of new stores and refreshment: The Company will continue to open new stores and refresh existing stores. Moreover, it will transform shopping centers into smart community centers that cater to the diverse lifestyles of customers in each area. CPAXT proudly achieved a milestone in sustainable growth. Recently, the Company received national and international recognition, including the “Industry Mover” award for achieving the highest increase in CSA Score 2023 within the Food & Staples Retailing industry, as noted in the S&P Global Sustainability Yearbook 2023. This award reflects the Company's outstanding sustainability performance compared to its industry peers. CPAXT has also been affirmed “AA-” credit rating from TRIS Ratings, highlighting the continued growth of its operating results, robust financial position, and commitment to sustainable business practices alongside Thai society. With adherence to Environmental, Social, and Governance (ESG) principles, CPAXT is committed to deliver long-term value for shareholders and investors.

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CPAXT Synergizes with Industry Leaders, Signing MoU to Drive Transition to Sustainable Packaging, Boost Circular Economy, and Strengthen Sustainability in Thailand's Retail and Wholesale Sector

Mr. Sittichai Serisongsaeng, Inspector General of the Ministry of Natural Resources and Environment, presided over the MoU signing ceremony to mark CP Axtra Public Company Limited's transition to sustainable packaging in support of the circular economy. The event was honored by the presence of Mr. Metin Ozyurtlu, Chief Commercial Officer (4th from left); Ms. Siriporn Dechsingha, Chief Corporate Communication Officer of CPAXT (5th from left); Ms. Jenica Conde Cruz, Corporate Innovation & Sustainability Manager of Nestlé (Thai) Ltd. (2nd from left); Mr. Tanaporn Khositaphai, Senior Vice President – ​​Commercial of ThaiNamthip Ltd. (6th from left); Mr. Jose Henrique Zeitune, Chief Operating Officer of HaadThip Public Company Limited (7th from left); and Mr. Torpong Triyanond of Patum Vegetable Oil Co. Ltd. (1st from left). Bangkok - 19 August 2024 - CP Axtra Public Company Limited, a leading wholesaler and retailer under the 'Makro-Lotus's' brand, has signed a Memorandum of Understanding (MoU) with four prominent partners: Nestlé (Thai) Limited, ThaiNamthip Company Limited, HaadThip Public Company Limited, and Pathum Vegetable Oil Company Limited. The partnership is poised to advance corporate sustainability, driven by a shared vision to minimize environmental impact. By promoting a circular economy through sustainable packaging, this partnership aims to drive positive change and strengthen sustainability within Thailand's retail and wholesale industry. Under this MoU, CP Axtra Public Company Limited and its four prominent business partners are spearheading the transition to 'sustainable packaging'—utilizing recyclable, biodegradable, or recycled materials for the packaging of products sold to CP Axtra. In addition, CP Axtra will replace signage and promotional materials made from polypropylene plastic at its distribution centers with those made from biodegradable or recyclable materials. This initiative aims to promote the adoption of sustainable packaging and encourage sustainable and eco-friendly innovations to ensure the delivery of quality products to customers. CP Axtra is committed to conducting business with a focus on sustainability, considering the economic, social, and environmental impacts across its supply chain. The Company prioritizes the implementation of a circular economy as a core strategy to achieve its corporate sustainability goals by 2030. This includes optimizing resource utilization and waste management, promoting sustainable packaging, and campaigning against single-use packaging through the principles of Reduce, Reuse, and Recycle to minimize environmental and social impacts.

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